Noodle-Less Leftover Lamb Zucchini Lasagna

• 3 cups leftover lamb, cut into 1/2 inch cubes
• 2 roasted garlic heads
• 2 medium zucchini, sliced thinly lengthwise
• 1 medium red bell pepper, chopped
• 3/4 cup chopped and pitted kalamata olive
• 1/2 pint cherry tomatoes, sliced in half
• 200 g feta cheese, crumbled
• 3 tablespoons extra virgin olive oil
• salt & pepper

1. Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
2. Mix the ingredients all around and season with salt and pepper.
3. Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
4. Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
5. Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
6. Once again drizzle olive oil and sprinkle with salt & pepper to taste.
7. FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
8. Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

leftover lamb, garlic, zucchini, red bell pepper, olive, cherry tomatoes, feta cheese, extra virgin olive oil, salt

Taken from www.food.com/recipe/noodle-less-leftover-lamb-zucchini-lasagna-288504 (may not work)